Kabanosy

[shannon127]

The latest batch of Kabanosy is out of the smoker.  Here are some pictures and a recipe. 

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• shannon127
• Dec 28, 2012

The first batch as the came out of the water pot.

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• shannon127
• Dec 28, 2012

A closeup of the twist.  Read somewhere on here that you cannot twist collagen casings.

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• shannon127
• Dec 28, 2012

These are 22mm collagen casings, they really stand up well to the smoking and poaching.

Here is my recipe. 

Kabanosy
Meats	Gr/Kg
pork	1000
salt	17
Cure #1	2.5
pepper	2
Allspice	2
Caraway	1.25
Garlic Powder	1.5
nutmeg	1
cold water	100

 

[diggingdogfarm]

Looks great Shannon!
I need to get some kabanosy made.
It's been about a year since I've made a batch.

~Martin

 

[shannon127]

How can you go a year without Kabanos?  I am sure my wife would file for divorce if I went more than a month between batches.

 

[diggingdogfarm]

How can you go a year without Kabanos?  I am sure my wife would file for divorce if I went more than a month between batches.

Good question!!!! LOL

It wasn't easy living without.

I have had a lot of respiratory problems over the past year that have gotten better only recently, so hopefully I can get back in the swing of things.


~Martin

 

[BGKYSmoker]

Yumm yumm

I darn near forgot about this recipe.

And sure you can twist collagen, even link it.

 

[shannon127]

Thanks Nepas--they are my favorite. 

 

[BGKYSmoker]

Thanks Nepas--they are my favorite. 

I messed with this recipe last year and added f-rm-52, dextrose and cure 2 and made dry Kabanos. It was different and took 3 weeks in my cure fridge.

 

[shannon127]

Sounds interesting.  I usually always dry for at least a week.  I just think the flavor is so much more intense that way.  3 weeks might even be better.  Thanks for the idea!!!

 

[driedstick]

Looks good nerver heard of it im my area

 

[fpnmf]

Looks great...all beef?????

 

[shannon127]

I am guessing not many Poles in north central Idaho!  :-) If there were, you would probably have been given Kabanos instead of a binky when you were little! 

@Craig- Nope, it is all pork smoked with Maple and Cherry for 3 hours at 155 degrees, then poached for 10 minutes in 175 degree water.  The cherry at a medium smoke really gives it a nice color I think.

 

[fpnmf]

Originally Posted by Shannon127  

@Craig- Nope, it is all pork smoked with Maple and Cherry for 3 hours at 155 degrees, then poached for 10 minutes in 175 degree water.  The cherry at a medium smoke really gives it a nice color I think.

Thanks..

I see some of those in the near future here in the panhandle...

   Craig

edit...hahahahaha I just reread the recipe and saw the pork that I missed at first....sheesh...

 

[chef jimmyj]

They are Beautiful! I just finished that run of Kielbasa you helped with today. I'll be looking for some Butt sales after the 1st, may have to add some Kabanosy to the next batch...JJ

 

[shannon127]

@Jimmy Did you take any pics of the Keilbasa you made?  If so you should post in that orginal thread.  Also did I give you the Kabanosy tab in the calculator I sent to you?

@Craig- if you have excel, I can send you a recipe calculator for Kielbasa and Kabanos.

 

[chef jimmyj]

I have the Pics just need to find the camera and load them. Yes the tab is part of the Calculator, so I will be good to go just need to get the smaller casing. Any suggestions on a good price/source?...JJ

 

[shannon127]

I have 3000 meters of 22mm casing.  How much do you need?

 

[chef jimmyj]

I have 3000 meters of 22mm casing.  How much do you need?

  How many pounds/ounces per meter? Give me a price on 100 meters...

...Too much? Not enough? Thank You, you are a generous man and a good friend...JJ

 

[shannon127]

Jimmy-  I say we break out the big stuffers and make a kabanos from your house to my house and back.  The only problem I see is finding a smoker big enough.

Stuffers.jpg

• shannon127
• Jan 16, 2013

 

[smoking b]

Those are some nice big stuffers you have there! 

 

[s2k9k]

You guys are killing me! Don't know how I missed this one! I saw Craig's and Rick's and now your's Shannon, it looks Awesome!!! Something is telling me this is a must in the near future!